Effect of different dietary fiber-rich extenders on the quality attributes of functional restructured buffalo meat fillets.

Background: The ever-increasing market of functional meat products demanded especially by modern health conscious consumers has prompted researchers to develop healthier meat products. Aims: This experiment was conducted to improve the dietary fiber-deficient buffalo meat with natural functional fiber-rich extenders. Methods: Meat obtained from the carcass of adult female buffalo (>10 years of age) was procured from the local market within 5-6 h of slaughter, conditioned for 24 h, and then processed by incorporating the dietary fiber-rich extenders at their optimum levels viz. 12% barley flour, 12% maize flour, 10% pea hull powder, and 8% wheat bran (hydrated as 1:1, w/w) for the development of functional restructured buffalo meat fillets (FRBMF). Results: Results revealed higher cooking yield, pH, moisture content, lower protein, and fat percentage for most of the treated samples compared with the control group. The ash percentage of FRBMF prepared with the optimum level of pea hull powder and wheat bran was significantly higher (P<0.05) than in control and other treatments. Shear force values for FRBMF were lower than the control. Total dietary fiber (TDF) percentage of all the treatment products was significantly higher (P<0.05) than the control. Texture profile analysis revealed no significant differences (P>0.05) between FRBMF and the control. The sensory scores for most of the attributes of FRBMF incorporated with the optimum level of extenders were lower but comparable to the control. Conclusion: It was concluded that the functionality of the product had improved, especially in terms of total dietary fiber, as compared to the control. Pea hull powder and wheat bran proved to be excellent sources of dietary fibers, followed by barley and maize flours, respectively.

Effect of incorporation of calcium lactate on physico-chemical, textural, and sensory properties of restructured buffalo meat loaves.

AIM: The present study was conducted to develop a functional meat product by fortifying calcium (in the form of calcium lactate) with restructured buffalo meat loaf (RBML). MATERIALS AND METHODS: Deboned buffalo meat obtained from the carcass of adult female buffalo within 5-6 h of slaughter and stored under frozen condition. Calcium fortified RBML were prepared by replacing the lean buffalo meat with calcium lactate powder at 0%, 1%, 1.25%, and 1.5% level through the pre-standardized procedure. The developed products were evaluated for physico-chemical properties, proximate composition, calcium concentration (mg/100 g), water activity (aw), Lovibond(®) tintometer color units, texture profile analysis (TPA), and sensory qualities as per-standard procedures. RESULTS: Of the various product quality parameters evaluated, cooking yield (%), product pH, moisture (%), protein (%), fat (%), and water activity (aw) decreases significantly with increasing level of calcium lactate. Calcium content of fortified functional RBMLs was 135.02, 165.73, and 203.85 mg/100 g as compared to 6.48 mg/100 g in control. Most of the sensory scores at 1% and 1.25% levels of calcium lactate in treatment products remained comparable among themselves and control product, with a gradual decline. CONCLUSIONS: The present study concluded that 1.25% calcium lactate was the optimum level for the fortification of calcium in RBML without affecting the textural and sensory properties which could meet out 15% of recommended dietary allowance for calcium.

Development and comparison of shelf stable extended and dehydrated goat meat cubes containing four different legume based binder mixes.

A study was undertaken to develop shelf stable hot air oven dried goat meat cubes extended with different legume based binder mixes. Based on preliminary trials, four different formulations containing 80 % meat mince + 10 % Bengal gram based binder mix (HBE), 70 % meat mince + 20 % green gram based binder mix (HGR), 80 % meat mince + 10 % black gram based binder mix (HBL) and 80 % meat mince + 10 % lentil based binder mix (HLE) were selected and subjected to physico-chemical, microbiological and sensory characteristics. Among treatments, HGR showed a significantly higher pH (6.53 ± 0.01), whereas there was no significant difference in other physico-chemical parameters. Moisture content (10.37 ± 1.06 %) was highest in HLE, while protein (49.68 ± 1.78 %) and ash (8.71 ± 0.30 %) contents were higher in HBL. On texture profile analysis, hardness, gumminess and chewiness parameters were highest for HLE and lowest for HBL. In all treatments, total plate, Staphylococcus aureus and yeast and mold counts were in acceptable range and coliforms were not detected. Scores for sensory attributes of rehydrated cubes were in good to very good range in all treatments, however, higher scores for appearance, flavour, texture, juiciness and overall acceptability were observed in HBL. The dehydrated cubes could be used to prepare curry within few minutes and is a boon to busy housewives.

Development and quality evaluation of dehydrated chicken meat rings using spent hen meat and different extenders.

It is recommended that for effective utilization of spent hen meat, it should be converted into value added or shelf stable meat products. Since we are lacking in cold chain facilities, therefore there is imperative need to develop shelf stable meat products. The present study was envisaged with the objective to develop dehydrated chicken meat rings utilizing spent hen meat with different extenders. A basic formulation and processing conditions were standardized for dehydrated chicken meat rings. Extenders such as rice flour, barnyard millet flour and texturized soy granule powder at 5, 10 and 15 % levels were incorporated separately replacing the lean meat in pre standardized dehydrated chicken meat ring formulation. On the basis of physico-chemical properties and sensory scores optimum level of incorporation was adjudged as 10 %, 10 % and 5 % for rice flour, barnyard millet flour and texturized soy granule powder respectively. Products with optimum level of extenders were analysed for physico-chemical and sensory attributes. It was found that a good quality dehydrated chicken meat rings can be prepared by utilizing spent hen meat at 90 % level, potato starch 3 % and refined wheat flour 7 % along with spices, condiments, common salt and STPP. Addition of an optimum level of different extenders such as rice flour (10 %), barnyard millet flour (10 %) and TSGP (5 %) separately replacing lean meat in the formulation can give acceptable quality of the product. Rice flour was found to be the best among the three extenders studied as per the sensory evaluation.

Utilization of gum tragacanth as bind enhancing agent in extended restructured mutton chops.

Use of extenders in meat products is not only health promoting but can also increase the economic worth of the products. Extension of the meat product is generally associated with poor binding and texture. Thus, the present study was envisaged to solve this problem by the incorporation of gum tragacanth (GT) as bind enhancing agent, used at three different levels viz., 0.1, 0.15 and 0.2 % in a pre standardized formulation of extended restructured mutton chops (ERMC), by replacing the lean meat. The products were subjected to analysis for physico-chemical, sensory and textural properties. There was no significant difference (P > 0.05) in any of the physicochemical property parameters of product incorporated with different levels of GT except fat percent and shear force value. Mean scores for binding, texture and overall acceptability of ERMC incorporated with 0.1 % GT recorded significantly higher value (P < 0.05) than control and other treatment products. On the basis of sensory scores and physico-chemical properties, the optimum incorporation level of GT was adjudged as 0.1 %. Hardness and adhesiveness values were significantly higher (P < 0.05) in product with 0.1 % GT level. The product with optimum level of GT was also assessed for water activity (aw) and microbiological characteristics. It was found that treatment as well as control products were quite acceptable up to 15th day of storage period without any marked differences in sensory quality.

Scope of millet grains as an extender in meat products.

India stood first for millet production in the world and plays a significant role in meat production and consumption too. To meet the demand of health conscious consumers for healthy and nutritious meat food item, the incorporation of millet grains and its byproducts to the meat products by the processors can serve the purpose. The multidimensional positive nutritional and functional characteristics millet grain not only improve the acceptability of the meat products but also increase its own demand as a main coarse food grain in competition to the wheat and rice over the world.

Effect of meat chunk size, massaging time and cooking time on quality of restructured pork blocks.

In the present study, effect of meat chunk size (2-3 and 4-5 cm), massaging time (6, 8 and 10 min) and cooking time (40, 45 and 50 min) on quality of restructured pork blocks was evaluated. Higher product yield (89.31%) was obtained with chunk size of 2-3 cm compared to blocks prepared from chunk size of 4-5 cm (85.12%). PH and shear force values were comparable. Among sensory attributes appearance and overall palatability was significantly higher for product prepared from chunk size of 2-3 cm. Increase in massage time from 6 min to 10 min resulted in improvement in product yield and reduction in shear force value. All the sensory attributes improved with the increasing massaging time except the flavour, which remained constant. Ten minutes of massaging time was found optimum due to higher product yield, significantly better appearance, texture and overall palatability than 6 and 8 min of massaging. In cooking time, it was found that product yield and shear force values were inversely proportional to the cooking time. Sensory attributes were comparable. Cooking time of 50 min was found optimum in view of better sensory attributes of the product than 40 and 45 min of cooking. From the present study it can be concluded that Meat chunk size of 2-3 cm, massaging time of 10 min and cooking time of 50 min was found optimum for making restructured pork blocks in the view of better sensory attributes of the product.

Assessment of genetic diversity in rice [Oryza sativa L.] germplasm based on agro-morphology traits and zinc-iron content for crop improvement.

Genetic resources of landraces (84 cultivars) were collected from various agro-ecological regions of West Bengal and adjoining areas and characterized based on qualitative and quantitative agro-morphological descriptors along with zinc (Zn) and iron (Fe) content. The DUS protocol was employed to study 16 agro-morphological passport data such as: vegetative data (anthocyanin pigmentation, plant habit), reproductive data (flag leaf attitude, stigma colour, panicle attitude), including eight grain quality traits: grain length, grain width, 1000 grains weight, kernel length, kernel breadth etc. Highest seed weight was found in cultivar Khechri (32.04 g/1000 seeds), collected from Sundarban and least seed weight was 9.6 g/1000seeds in Katharibhog. Maturity duration was found very short (<100 days) in Jumla Marshi (97 days) collected from world's coldest rice growing area, Jumla, Nepal. Penultimate leaves breadth was observed broad (>2 cm) in one cultivar Jungli (2.3 cm). Seeds per panicle were 180 in Chinisakkar (medium range), 177 in Dudheswar, and 151 in Ladua. Flag leaf was found in erect condition in late observation in Dudheswar, Enda and Ghiosh. Seventeen cultivars were grouped in the aromatic rice category out of total 84 local landraces. Twenty-one cultivars were with awn, whose length ranges from 1.6 mm (Anandi) to 22.5 mm (Tulaipanji). Kernel colour varies from red, yellowish, brownish, creamy white to white. Kernel length varies from 4 mm to 8 mm and breadth 1.90 mm to 3 mm. Kernel length/breadth ration varied from 1.6 to 3.9. Highest ratio of L/B was found in Pusa Basmati 1(3.9) and lowest in Dudhey (1.6). Elongation ration was highest in Kalokure (2.07) and lowest in Phoolpakri (0.62). Nutritional values of mineral contents of iron (Fe) and zinc (Zn) were estimated in all cultivars by Atomic Absorption Spectrophotometic method. Iron concentration varies from 0.25 µg/g to 34.8 µg/g and zinc from 0.85 µg/g to 195.3 µg/g in the landraces. Highest iron containing rice was Swetonunia with 34.8 µg/g and highest amount of Zn was found in Nepali Kalam which was 195.3 µg/g. Anaerobic germination (AG) was observed in 18 cultivars among 84 land races (viz. Jungli, Kumrogore, Dudheshwar, Rambhog and Tulsi etc.), the trait is highly desired by the rice breeder for the introgression of this gene (QTL) to the HYV for direct seeding in the field for saving labour cost and reduced maturity time. Dendrogram showed genetic diversity among 84 landraces by grouping them into five major clusters. All the descriptors evaluated in this study have showed that there is enough genetic diversity among landraces and this information can be helpful to the breeders to choose the right parent for crop improvement.

Effect of post-mortem handling conditions on the quality of spent hen meat curry.

Study was performed to determine the effect of post-mortem handling conditions on the physico-chemical and sensory attributes of spent hen meat curry. Breast cuts of spent hens were subjected to different postmortem handling conditions before cooking viz; made into small cuts and cooked within 1-2 h of slaughter (condition 1), made into small cuts and cooked after 4-5 h of slaughter (condition 2), made into small cuts immediately after slaughter, stored at 4 ± 1 °C for 12 h and then cooked (condition 3), stored at 4 ± 1 °C for 12 h, made into small cuts and cooked (condition 4). The pH of meat just before cooking due to different stages of rigor development under various conditions differed accordingly. Observed differences in temperature of meat just before cooking were because of different postmortem handling condition variations viz:1,2,3,&4. The associated post mortem changes under different postmortem handling conditions before cooking led to significant variation in Water holding capacity, Water Soluble Protein, Salt Soluble Protein, cooking yield, moisture percentage before cooking and after cooking and also WB shear force value. In general, sensory scores were higher for conditions 4 and 1 as compared to conditions 2 and 3. Results revealed that quality attributes of spent hen meat curry can be improved by following proper post-slaughter handling and processing conditions. To get meat curry of good sensory quality, meat should be cooked preferably within 1-2 h of slaughter or after 10-12 h of storage of intact carcass at 4 ± 1 °C. Cuts should be made just before cooking but cooking after 4-5 h of slaughter should be avoided.

Quality of Low Fat Chicken Nuggets: Effect of Sodium Chloride Replacement and Added Chickpea (Cicer arietinum L.) Hull Flour.

While attempting to develop low salt, low fat and high fibre chicken nuggets, the effect of partial (40%) common salt substitution and incorporation of chickpea hull flour (CHF) at three different levels viz., 5, 7.5 and 10% (Treatments) in pre-standardized low fat chicken nuggets (Control) were observed. Common salt replacement with salt substitute blend led to a significant decrease in pH, emulsion stability, moisture, ash, hardness, cohesiveness, gumminess and chewiness values while incorporation of CHF in low salt, low fat products resulted in decreased emulsion stability, cooking yield, moisture, protein, ash, color values, however dietary fibre and textural properties were increased (p<0.01). Lipid profile revealed a decrease in total cholesterol and glycolipid contents with the incorporation of CHF (p<0.01). All the sensory attributes except appearance and flavor, remained unaffected with salt replacement, while addition of CHF resulted in lower sensory scores (p<0.01). Among low salt, low fat chicken nuggets with CHF, incorporation CHF at 5% level was found optimum having sensory ratings close to very good. Thus most acceptable low salt, low fat and high fibre chicken nuggets could be developed by a salt replacement blend and addition of 5% CHF.

Sex Determination of Cattle Meat by Polymerase Chain Reaction Amplification of the DEAD Box Protein (DDX3X/DDX3Y) Gene.

Determination of sex origin of cattle meat by fast and reliable molecular methods is an important measure to ensure correct allocation of export refunds particularly in European countries and also female cattle (cow) slaughter is legally banned in India because of religious beliefs. Based on the DEAD box protein gene located on the X and Y chromosomes, 2 pair of primers were designed and the system of PCR was optimized. Upon PCR amplification, male tissue showed 2 bands, while female tissue resulted in only one band. The accuracy and specificity of the primers was assessed using DNA template extracted from cattle meat of known sex. The protocol was subjected to a blind test and showed 100% concordance, proving its accuracy and reliability.

Symmetrical peripheral gangrene.

Symmetrical peripheral gangrene (SPG), seen in a wide variety of medical conditions presents as symmetrical gangrene of two or more extremities without large vessel obstruction or vasculitis. Fingers, and toes (rarely nose, ear lobes or genitilia) are affected. It may manifest unpredictably in conditions associated with sepsis, low output states, vasospastic conditions, myeloproliferative disorders or in hyperviscosity syndrome. It carries a high mortality rate with a very high frequency of multiple limb amputations in survivors. Disseminated intravascular coagulation (DIC) is seen in majority of cases of SPG. A more or less stereotyped clinical picture of SPG in spite of ever widening aetiological spectrum is suggestive of DIC as the final common pathway of its pathogenesis. Early recognition of acrocyanosis, quick reversal of DIC, effective management of the underlying condition, haemodynamic stabilization and (perhaps) anticoagulation with low dose heparin (300-500 iu/hour) may be helpful in arresting the progression of pre-gangrenous changes to frank gangrene. Vasopressors such as dopamine should be used judiciously in the presence of DIC. Development of acrocyanosis and increase in serum lactate levels may be indicative of impending SPG and the imperative need to treat DIC as well as the underlying condition.

Effect of grind size and fat levels on the physico-chemical and sensory characteristics of low-fat ground buffalo meat patties.

Two experiments were carried out to investigate the influence of grind size (3, 4 or 6 mm) and fat levels (6, 8, 10 or 20%) on the physico-chemical and sensory characteristics of low-fat ground buffalo meat patties prepared using a combination of carrageenan (0.5%) and sodium alginate (0.1%). At a constant fat level of nearly 8%, there was no significant difference (P>0.05) in the cooking yield, pH, proximate composition and dimensional changes of patties prepared at different grind sizes. However, shear force value increased significantly (P<0.05) with an increase in grind size. The sensory scores were significantly (P<0.05) higher for patties prepared using 3 mm grind size as compared to those prepared at 4 and 6 mm grind sizes and hence it was adopted as the optimum grind size for low-fat ground buffalo meat patties. At a constant grind size of 3mm, cooking yield, moisture, protein and gain in height were significantly (P<0.05) higher and shear force values were significantly (P<0.05) lower for patties at all low-fat levels as compared to the control with 20% fat. Based on its significantly higher (P<0.05) sensory scores, 10% fat level was selected as optimum for low-fat ground buffalo meat patties, although even at 8% fat level sensory rating remained between good to very good.

Epidemic dropsy: observations on pathophysiology and clinical features during the Delhi epidemic of 1998.

Epidemic dropsy results from the consumption of edible oils adulterated with Argemone mexicana oil by unscrupulous traders. Twenty consecutive 'in-door' patients of dropsy were intensively studied during the recent Delhi epidemic. Samples of edible oil used by them, their urine and their serum samples tested positive for sanguinarine on thin layer chromatography. The illness starts as a gastro-enteric illness followed by oliguria and pedal oedema. The following are often observed: cutaneous erythema with blanching and tenderness on pressure; violacious pigmentation of the skin; shortness of breath with orthopnoea; right-sided heart failure with normal left ventricle (LV) functions; as well as severe anaemia and hypoalbuminaemia. Renal function tests showed: bland urinary sediments; decreased glomerular filtration rate (GFR); mild to moderate azotaemia; acute tubular necrosis; patchy pneumonitis; moderate hypoxia with respiratory alkalosis; and restrictive ventilatory defects on blood gas analysis; and spirometry suggestive of interstitial pulmonary oedema of non-cardiogenic origin. 99mTc colloid sulphur liver scans showed colloid shift. There was marked dilatation and proliferation of dermal capillaries in the absence of significant inflammation in the biopsy specimens. Toxic alkaloids of Argemone mexicana oil induce widespread capillary dilatation and permeability causing leakage of protein rich plasma into the interstitial tissues of various organs. A hypovolaemic state is thus induced producing renal hypoperfusion which may progress to acute tubular necrosis. Interstitial fluid in alveoli causes restrictive ventilatory dysfunction with hypertension and right-sided failure with well-preserved LV function. The hepatic venous congestion induces Kupffer's cell dysfunction, which results in colloid shift on a radionuclide liver scan.

Discrete subvalvular aortic stenosis in adults.

Discrete subvalvular aortic stenosis is a relatively rare condition in adults. It is often diagnosed during first decade of life especially in association with other congenital malformations. Isolated form of discrete subvalvular aortic stenosis may however silently progress from innocent murmurs of childhood and adolescence to symptomatic left ventricular outflow tract obstruction in adults. Certain overt and subtle morphological abnormalities may underlie the initial expression as well as high recurrence rates after surgical resection of sub aortic membrane. Though surgical resection is the only treatment available, debate on the surgical technique and appropriate timing of surgery continues. Close followup with serial echocardiographic examinations in patients detected to have functional murmurs during childhood may be helpful in early detection of subvalvular aortic stertosis.

Discrete subvalvular aortic stenosis.

Discrete Subaortic Stenosis is one of the many lesions responsible for left ventricular outflow tract (LVOT) obstruction. It may present as in an isolated from as membranous or fibromuscular ring below the aortic valve or in association with other congenital anamolies such as VSD, PDA, coarctation of aorta, hypoplastic aortic annulus, double chamber right ventricle among others. The condition is rarely diagnosed antenataly or in infancy but often manifests in the first decade of life with features of progressive LVOT obstruction, LV hypertrophy and dysfunction aortic regurgitation due to damage to the aortic cusps because of the jet from the subaortic narrowing which may also render the aortic valve prone to infective endocarditis. Interaction of genetic predisposition and morphologically deformed long and narrow LVOT cause rheological abnormalities and increased shear stress in the region of subaortic stenosis and seem to be the main etiological factor alongwith poorly defined role of more extensive but subtle changes in the LV endocardium. Condition can be easily diagnosed by cross-sectional and Doppler echocardiography and confirmed by demonstrating a pressure gradient below aortic valve on cardiac catheterisation and LV angiography. Surgical membranectomy alongwith myotomy or myomectomy remain the mainstay of treatment but long term results are not satisfactory as there is a high rate of recurrences requiring reoperations. A close follow up with serial echocardiographic examinations is very helpful in early detection of subaortic obstruction in patients who have so called functional murmurs in the childhood.

Epidemic dropsy in India.

Epidemic dropsy is a clinical state resulting from use of edible oils adulterated with Argemone mexicana oil. Sanguinarine and dehydrosanguinarine are two major toxic alkaloids of Argemone oil, which cause widespread capillary dilatation, proliferation and increased capillary permeability. Leakage of the protein-rich plasma component into the extracellular compartment leads to the formation of oedema. The haemodynamic consequences of this vascular dilatation and permeability lead to a state of relative hypovolemia with a constant stimulus for fluid and salt conservation by the kidneys. Illness begins with gastroenteric symptoms followed by cutaneous erythema and pigmentation. Respiratory symptoms such as cough, shortness of breath and orthopnoea progressing to frank right-sided congestive cardiac failure are seen. Mild to moderate anaemia, hypoproteinaemia, mild to moderate renal azotemia, retinal haemorrhages, and glaucoma are common manifestations. There is no specific therapy. Removal of the adulterated oil and symptomatic treatment of congestive cardiac failure and respiratory symptoms, along with administration of antioxidants and multivitamins, remain the mainstay of treatment. Selective cultivation of yellow mustard, strict enforcement of the Indian Food Adulteration Act, and exemplary punishment to unscrupulous traders are the main preventive measures.

Physico-chemical and organoleptic properties of patties from hot, chilled and frozen goat meat.

The effects of processing hot versus chilled goat meat, as such and after freezing in chunk or mince forms, were studied in relation to physico-chemical and organoleptic properties of patties. The differences in the pH of the meat samples were non-significant (P < 0·05) at 3-4 h post mortem (PM) at room temperature (30°C) and after 24 h at 4°C. The yield of the broiled patties, prepared from hot meat at 3-4 h PM, was significantly lower (P<0·05) as compared to those from chilled meat. However, this trend was reversed, if processing of hot meat into patties was done within 1-2 h PM. Freezing of chilled meat in chunk or mince forms gave significantly higher (P < 0·05) cooking yields than freezing of hot meat in similar forms. The organoleptic scores of the raw-cooked patties were similar for all treatments. Freezing of precooked patties at -10°C for 10 days, thawing and reheating did not reduce most of the sensory scores significantly (P<0·05). Moisture, protein and fat contents of the broiled patties were not significantly (P<0·05) affected by the treatments. Standard plate count of hot versus chilled meat, for all levels of processing and storage, were within acceptable limits.

Pedicled omental grafts in the revascularization of ischemic lower limbs in Buerger's disease.

Pedicled omentum, after lengthening, was transferred to the ischemic lower limbs of 12 patients with Buerger's disease to assess its capacity to improve the blood supply to these compromised extremities. The immediate (after one month) and long-term (9-12 months) results were encouraging. After one month, rest pain had diminished in 83% of cases, claudication was relieved in 75% of cases, temperature became normal in all cases (100%) and ischemic ulcers either healed or showed signs of healing in 83% of cases. During long-term follow up (after 9-12 months), the results deteriorated slightly, but they remained promising. Rest pain had disappeared in 80% of cases. Claudication was still relieved in 70% of cases, temperature was still improved in 60% and ulcers had healed completely in 67% of cases.